SUKABUMI (WEST JAVA) CHICKEN PORRIDGE

BUBUR SUKABUMI

The pulp material:
200 gr rice, wash and tiriskan
2 lb bay
2 lt water
1 tsp salt
1 pcs boneless chicken breasts that have been cut kotak2 small

How to Make a pulp:
1. Boiling water until cooked, then enter the rice, salt, chicken and bay
2. Diaduk2 while cooking until a pulp
3. If the porridge is cooked, lift the

Complement:
Chicken disuwir
chicken liver satay
Leaves finely sliced celery
Cakwe, cut 2 cm
Krupuk
Soybean, rendam in water for 1 hour, then dry fry
Fried onion
Sambal chili stew

To spice sauce Yellow pulp:

Material:
1 stem of white memarkan Serai
2 pieces of bay
2 tsp chicken stock powder
1 chicken breast boneless
Mashed spices:
5 pcs onion
3 pcs garlic
2 pcs candlenut
1 tsp nutmeg powder
1 tsp coriander powder
1 / 2 tsp turmeric powder
a few of salt

How to Make a sauce Yellow:
1. Heat oil, spices tumis fine, Serai, lime leaves, and a fragrant hinga
2. Enter the chicken breast, poke to the average
3. Add kira2 1lt water, cook until the chicken cooked and spices permeate.
4. Lift ayamnya half-baked fries disuwir ago, sisakan water to puree sauce

Serving suggestions:
Place pulp in a bowl, siram sauce with yellow taburi cakwe ago, suwiran chicken, fried soybean, onion and fry selederi slices.